Best 6 Star Anise Beef Empanadas Recipes

BEEF EMPANADAS WITH OLIVES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
• Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
• Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
• Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

ANISE BEEF

Steps:

• Trim as much fat as possible from the beef.
• If using a nonstick pan, no oil is necessary. Otherwise, heat oil in skillet. Add beef to hot pan and brown on all sides.
• Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, star anise and five-spice powder. Cover and gently simmer meat until it is tender, about two hours, cooking for one hour on one side, and turning to cook after the first hour on the second side. Depending on the amount of fat, it will take 1 1/2 to 2 1/2 hours to cook.
• When meat is tender, remove from pan and cool. Add the remaining 1 cup water to the pan, and heat the juices to serve over meat.
• Serve meat at room temperature or chilled.

SPANISH BEEF EMPANADAS RECIPE

Steps:

• For the dough, mix the flour, salt, and butter in a bowl with your hands until you get a homogeneous dough.
• In a different large bowl, beat the egg, water, and vinegar with a fork and add to the flour dough.
• Knead the mixture on a clean surface covered with a little bit of flour until you get a rustic dough and set aside covered in the fridge for one hour.
• For the filling, start by cutting the hard-boiled eggs into thin slices. In a saucepan over low heat cook the onion in the oil and until golden brown, then add the garlic and oregano, mix it for 1 minute.
• Then add the ground beef and cook for 5-10 minutes until the meat is cooked. Add the raisins, olives, hard-boiled eggs, and tomato sauce.
• Preheat the oven to 200°C or 390°F and spread some oil on a large baking sheet to prevent the empanadas from sticking. If you are frying them then put oil in a large frying pan at medium heat.
• Take the dough from the empanadas and roll it with the help of a rolling pin to form a rectangular sheet type of shape. Then using a cookie cutter or a cup cut circles to make the empanadas.
• Take the circle and fill with 2 tablespoons of the ground beef filling, then fold the dough over and mark the edges with a fork to close the empanadas.
• Bake the empanadas in the oven for 20 minutes or until the dough is golden brown. If you are going to fry them, place them in the pan with hot oil (don't overcrowd it) and cook for about 4 minutes each.

BEEF EMPANADAS

Steps:

• For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
• For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
• Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
• For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
• Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

STAR ANISE BEEF EMPANADAS

Steps:

• For filling: Combine water, soy sauce, Scotch, sugar, gingerroot, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered, at a bare simmer 2 hours, or until meat is very tender. Transfer meat with a slotted spoon to cutting board. Remove gingerroot, cinnamon sticks, zest, and star anise from broth and discard. Toss carrots and kabocha squash with 2 tablespoons of olive oil and roast for about 30 minutes until tender. While roasting vegetables, discard bones and gristle and cut meat across grain into thin slices. For Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Form and bake empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (1/8 inch thick). Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

BEEF STEW WITH STAR ANISE

Steps:

• Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
• Skim off any form that rises to the surface of the liquid with a slotted spoon.
• Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
• Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.